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Starting the 2016 edition

Details...

Con la Medaglia del Presidente della
Repubblica e con il patrocinio ed il
contributo di:

  • Presidenza del Consiglio dei Ministri
  • Ministero per le Politiche agricole alimentari e forestali
  • Ministero per lo Sviluppo Economico
  • Ministero del Turismo
  • Ministero per i Beni e le Attività Culturali
  • Enit / Agenzia Nazionale per il Turismo
  • Regione Campania - Presidenza della Giunta Regionale
  • Regione Campania - Assessorato al Turismo
  • Regione Campania - Assessorato all'Agricoltura
  • Consiglio Regionale della Campania
  • Provincia di Salerno - Presidenza della Giunta Provinciale
  • Provincia di Salerno - Assessorato all'Agricoltura
  • Comune di Minori
  • Pro Loco di Minori
  • Con la collaborazione delle Associazioni Locali

The Palate

The promotion of local agricultural produce, together with how this produce is transformed into typical dishes of this area, is the central nucleus around which all the other events are orientated. Our gastronomic expert, together with the artistic producer who decides the theme for each year, designs a menu which relates to the theme of the event for that particular year.

As visitors walk along the narrow streets of the town, the seafront promenade, in the little squares in the older part of the town, thanks to the collaboration of local restaurants, taverns, bars, craft shops and stands set up for the occasion, they will be able to try all the local produce of our region, as well as gastronomic specialties prepared by centuries old recipes.

Among the typical produce on offer is:

  • The Amalfi Lemon, Minori boasts many lemon groves. The first commercial trade of lemons began in Minori in the late 19th century. It was women who had the responsibility of transporting great baskets of lemons from the terraces down to the sea They would carry them to the beach on their shoulders. The lemons would then be exported to far off markets in America. Lemon liqueur, limoncello, is made with these high quality lemons, in the traditional way. The liqueur is also used to enrich creams, cakes and all manner of desserts.
  • Hand Made Pasta, has been made here since Roman times. It was in fact, a Roman shepherd who created a form of dough by mixing barley flour with whey. The was the forefather of a pasta called 'Ndunderi, which is still made in Minori today. During the 17th century, a new invention was introduced to Minori, machines which greatly increased pasta production, laying the foundation of the pasta making industry of the Amalfi Coast. Nowadays, there are many small retail points where the traditional varieties of pasta are made by hand.
  • Local Cheese, is made in the Lattari Mountains, cacciocavallo, ricotta, smoked mozzarella and matured cheeses by using traditional methods, producing a true genuine cheese.
  • Cured meats, in particular, smoked pancetta, salami which is smoked and flavoured with local herbs, are made using traditional techniques.
  • Oily fish is served in many ways here. Salted or marinated anchovies, tuna preserved in oil, smoked sardines, and not least "colatura" (extract) from anchovies, which is a direct descendant of "garum", which the Romans used to dress vegetables or pasta.
  • Desserts are many and varied: numerous desserts are flavoured with our own lemons, but let's not forget Pastiere (an Easter dessert made with bulgar wheat and ricotta cheese), zeppole (Christmas doughnuts) and fruit flans.

Another objective of Gustaminori is to promote local arts and crafts. Throughout the streets of the town carpenters, blacksmiths, pottery workers, tailors, glassblowers, whicker workers, paper makers and above all pasta makers, will set up small open air workshops, making their wares. Priority will be given to the older artisan activities such as paper making, grape pressing and of course, pasta making.